4 cups lightly crushed peaches
3 tablespoons instant pectin*
2 cups sugar
3 tablespoons bottled lemon juice
To make the smoked jalapeno:
The next time you grill, place applewood chips in a foil packet (poke holes in it) or in a smoker box among the coals. Place the jalapeno(s) on the grill until charred and soft. Wrap in foil and allow to cool. Remove skin; it should easily peel/rub off. Refrigerate until ready to use; up to 1 week.
To make the jam:
Dice the jalapeno, discarding the stem, membrane, and seeds.
Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit and pepper in a relatively even layer over the pectin. Sprinkle with lemon juice. Press the jam button. You will hear a beep at 4 minutes. Sprinkle the sugar over the fruit mixture while the machine is still running. Cover and wait for the jam cycle to complete. Press the cancel button and unplug the machine.
If not using a Ball Jam Maker, make the jam on the stovetop using the traditional method as seen in this recipe.
Ladle the jam into prepared jars leaving 1/4 inch headspace. Process in the hot water bath for 10 minutes. I used my electric canner which takes the same amount of time as processing on the stove but without heating up the house.
Yield: about 5 8-oz jars
*I recommend these jars of flex batch pectin. 3 tablespoons equals 1/2 of a pouch of boxed pectin.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.